Eggless Carrot and Herb Muffin
The Hellmann’s Tangy Mayonnaise in these eggless carrot and herb muffins make them moistly moreish!
- Pre-heat the oven to 160 °C, and line a 6-hole muffin tray or use silicone muffin cups.
- In a bowl, mix all dry ingredients with a whisk, set aside.
- In another bowl, mix together carrot, feta cheese, Hellmann's Tangy Mayonnaise and water.
- Make a well in the dry ingredients and stir in the mayo mixture gently until mixed through.
- Divide batter equally into muffin tray and top with grated cheese and walnuts.
- Bake in the oven for 15 min.
Chef's Note:Replace feta cheese and mozzarella with tofu and create a vegan muffin.